I'm back... with my super-easy Chipotle Pasta Sauce!

It's been over a month since I cooked or posted anything.  Several things have happened:

1. I discovered that I'm allergic to my sourdough starter, or something in it.  The cooked products are fine, but when I have it out to "wake up" and start to use it, my eyes get red, itchy, swollen, watery, etc.  I look (and feel) a mess.  So for now, the sourdough experiment is done.
2. We got a PUPPY!  We got a pug and named him Hercules Mulligan (Hercules Mulligan, I need no introduction. When you knock me down I get the f*ck back up again!*)  We're calling him Mulligan.

* This is a line from Lin-Manuel Miranda's hit Broadway show Hamilton.  My husband and I are a bit obsessed with it and knew that we wanted to name the pup after one of the characters.  Hercules Mulligan (played incredibly by Oak Onaodowan) was a patriot spy during the American Revolution, and a great friend of Hamilton.

Now on to my recipe for the evening.  This is something I've made up after having a nice spicy pasta one night and knowing I could do something better (and cheaper) at home!

This is more like a set of instructions, since this is a total cheat recipe.  I don't MAKE anything.  I dump things into pots and serve it up as something magical.  It's amazing and there is no shame.  We're all busy and need a quick go-to recipe once in awhile.  The beauty of recipes like this is that you can adjust it to your own tastes.

Jenn's Guidelines for Chipotle Pasta Sauce

 Ingredients

• 2 24oz jars of marinara sauce
• Cheat #1: I use store-bought.  You can make your own, if you want.  I don't.  I get 2 different jars to vary the flavors a bit.
• Chipotle peppers in adobo sauce
• I buy a can of them and buzz them up in my food processor.  Then I freeze the paste in snack-size zip-top bags.  This way I have what I need.
• I use a good amount (you can see in the picture below).  Probably 2 Tbsp?  My husband and I like things spicy, so this is...
• 8 oz of cream cheese
• Cheat #2: I use the jalepeño, to add to the overall flavor and creaminess with one ingredient.
• Cream/milk products help diffuse the heat, so if heat is a problem, don't leave this out!
• 1 lb dry pasta
• Cheat #3: Yes, I use boxed pasta.  Let's be real: this is meant to be a quick meal.  If I had time to make my own pasta, I'd probably have time to make my own sauce from scratch.
• I used mini penne because it's what we had and it's handy.  Use what you like, but I recommend penne or rigatoni, etc.
• Extra-virgin Olive Oil (EVOO)
• Splash of milk or cream, optional
• Grated parmesan to top

Instructions

1. Mise en Place (of course!)
   
2. Follow the directions on the pasta package to prepare.  Don't forget to salt your water!
3. While the pasta is boiling, dump the rest of the ingredients into another pot and stir until heated through and the cream cheese is melted.
• Yes, really.  That's the whole thing. :)
  
4. Add a splash of milk or cream toward the end if you'd like to have a more pink sauce.
   
5. Add herbs or spices or meats to your taste.  I don't.  I choose jarred sauces that are different but complementary and don't stress about the rest.
6. Plate up some pasta and top with sauce and grated parmesan.
7. Enjoy!

It really is that easy.  We have more than enough for dinner tomorrow and a few lunches for me.  It's quick but different enough to not feel like jarred sauce.

It's good to be back, practicing in my kitchen!  Let me know if you try this and what changes you try!  I'd love to be inspired by you!!